Also on my google drive here – https://drive.google.com/open?id=0B1RvvHJEHjV2MTZIOE9TbUpxZWM
| Macaroni and Cheese | |
| 200 gm: Macaroni (boiled and drained) 4 tbsp: Butter 1/4 cup: All-purpose flour 1/2 tsp: Salt 1/8 tsp: Black pepper (crushed) 1 cup: Cream 1 cup: Milk 1 tsp: Mustard Paste 2 1/2 to 3 cups: Cheddar cheese 1 cup: Soft Breadcrumbs 1 1/2 tbsp: Melted butter |
1. Heat oven to 180°C. Grease a square baking dish. 2. In a saucepan, melt the butter, stir in flour and whisk until smooth. Mix in salt, pepper, cream, and milk and cook, stirring constantly, until thickened. 3. Add mustard and 2 cups of the cheese. Continue cooking, stirring continuously, until cheese is melted. 4. Combine the sauce mixture with the drained macaroni. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese. |
| Chocolate French Toast | |
| 1 packet: Sliced Bread (crust removed) 2 nos: Eggs 1 tbsp + 1/4th cup: Sugar 2 tbsp: Chocolate syrup 1 cup: Mixed dried berries |
1. Whisk the eggs and 1 tbsp sugar in a bowl. 2. Cut bread slices diagonally. Between the two pieces apply the chocolate syrup lightly and dip in the eggs. 3. Heat a saucepan and lightly fry the bread until golden brown. 4. Combine 1/4th cup sugar with 1/4th cup water and mixed berries and cook till thick and syrupy. 5. Serve French toast with a spoonful of berries |
| Gobhi Mussallam | |
| 1 nos Cauliflower (separated into florets) Oil for frying 2 nos. Onions (1 ground to a paste, 1 finely chopped) 1 tbsp Ginger-garlic paste 1 tsp Turmeric powder 2 tsp Red chilli powder 2 tsp Coriander powder 4 nos Black Peppercorns 3 nos Cloves 2 nos Green Cardamom 1 nos Black Cardamom 1 stick Cinnamon 1 small piece Mace ½ cup Tomato puree 1 tbsp Khoya (grated) 2 leaves Silver varq 3-4 nos Almonds (cut into slivers) 1 nos Green chilli |
1. Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and keep aside. 2. Combine the onion paste with ginger-garlic paste, turmeric powder, red chilli powder and coriander powder. Keep aside. 3. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. Cool and grind to a paste. Keep aside. 4. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree and khoya and saute. 5. Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. Heat oil in a tadka spoon and fry the green chilli whole. 6. To serve, arrange florets in a plate and pour gravy around them. Apply silver varq, sprinkle over with almonds and place fried green chilli on top. Serve hot. |
| Sabz-e-Bahaar Soup | |
| 1/4th cup Cauliflower (grated) 1/4th cup Carrot (grated) 1/4th cup Mushrooms (finely chopped) 1/4th cup French Beans (finely chopped) 2 tsp Butter 1 tsp Ginger-garlic paste Salt to taste Black pepper powder to taste ½ cup Curd (whisked) 1 tsp Oil 1 tsp Cumin seeds ½ tsp Lemon juice 1/4th tsp Lemon zest |
1. In a frying pan, heat butter, add ginger-garlic paste, salt and pepper and sauté for a few seconds. 2. Add 1 cup water and bring to a boil. When water starts boiling, whisk in the curd and stir continuously till the mixture comes to a boil again. Mix in vegetables and cook till done. 3. Heat oil and add cumin seeds. When cumin crackles, mix into the soup and remove from flame. 4. Mix in lemon juice and zest and serve hot. |
| Salmon with Rice Pilaf | |
| 1/2 kg Wild pink salmon preferably fresh 1 kg Basmati rice 1 tsp Coriander seeds 1 tsp Cumin seeds 30 ml Oil 1 tsp Garlic paste 1 Onion Salt to taste |
1. Heat oil; add sliced onion fry till golden brown. 2. Add cumin and coriander seeds. 3. Add garlic paste and washed and drained rice. 4. Fry the rice well and add a mixture of stock and water. 5. Cook uncovered, stirring occasionally. 6. Mix in the pink salmon once the rice is half cooked. 7. Adjust seasoning and cook covered till done. |